Gluten Free Creamed Salmon and Eggs
I woke up craving a dish I haven’t had in years. It was a recipe a friend of mine used to make for Creamed Salmon and Eggs. I am a sucker for pretty much anything in a cream sauce- chalk it up to being a military brat; I was practically raised on creamed chipped beef on toast.
My friend’s recipe was simple- just hard boiled eggs, canned salmon, butter, flour and milk. I decided to give the recipe not only a gluten free update but to make it a tad more sophisticated as well.
I quickly poached fresh salmon in a simple bath of just water and Old Bay Seasoning. I used a combination of olive oil and butter to which I added some chopped onion and cooked them slowly until they were soft and sweet, made a roux by adding some sweet rice flour, and added some baby peas from my garden. Instead of just using milk, I used equal parts gluten free chicken broth and milk; this added yet another layer of flavor and for my eggs, I used cage free, pastured, organic eggs (I like Nature’s Yoke) for my perfectly hard cooked eggs (notice I didn’t say boiled!)
Most people overcook their hard boiled eggs. The result is an over-cooked yolk encircled by an ugly, greenish ring. Not appetizing. The best way I have found to make perfectly cooked hard cooked eggs is this; I place my eggs in a single layer in a saucepan, cover with cold water by an inch or two and bring the water to a boil. As soon as the water boils, I take the eggs off the heat and let them sit for 12 minutes. Then I drain off the hot water, run cold water over them, fill the pan up again with cold water, crack the eggs all over by tapping them on the counter, and drop them back into the cold water. Once all the eggs have been cracked, I peel them under running cold water. Easy! I didn’t invent this method; I just use it because it works. Some say to cover the pan as it sits after the water has come to a boil. I never do this. Why get a lid out if you don’t have to?
While I liked my friend’s recipe for this dish, I love my new, updated version! I could eat it for breakfast, lunch, dinner, or a midnight snack.
- 6 large cage free organic eggs
- 6 ounces salmon filet skin removed
- 1½ tablespoons Old Bay Seasoning
- 2 tablespoons butter dairy free is okay, or just omit and substitute with extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 1 small white onion finely diced
- 3 tablespoons superfine sweet rice flour or all-purpose gluten free flour blend
- 1 cup gluten free chicken broth
- 1 cup milk whole, 2%, dairy free
- ¾ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup fresh or frozen baby peas thaw if frozen
- 6 gluten free English muffins split and toasted or 12 pieces gluten free bread toasted
- Paprika - optional
Place the eggs in a single layer in a saucepan, cover with cold water by an inch or two and bring the water to a boil. As soon as the water boils take the eggs off the heat and let them sit for 12 minutes. Place in cold water, peel under cold running water, dry them and cut into quarters.
Place the salmon in a saucepan with 1 cup water and the Old Bay Seasoning. Bring to a boil, lower heat, cover pan and let simmer for 7 minutes or until the salmon flakes easily. Remove from the cooking liquid, pat dry and flake with a fork.
In a skillet, heat the butter and olive oil over medium heat. Add the onions and cook until very soft but not browned, 5 – 6 minutes. Add the sweet rice flour and stir to combine. Add the chicken broth, milk, salt, and pepper and cook until the sauce has thickened, about 2 minutes. Add the peas and cook for 30 seconds. Take off the heat, gently stir in the flaked salmon and quartered eggs. Serve over toasted English muffins or toast and sprinkle with a bit of paprika if desired.
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